Peach and Black Pepper Scones

What’s for breakfast? For me, it’s usually coffee and granola. Coffee and plain yogurt or coffee and well, more coffee. There are days though, when I crave something warm. I want something fruity and sweet to go with my coffee. This translates into “must be easy to make” because trying to create food before my second cup of coffee can be a dangerous undertaking. Case in point, these Peach and Cracked Black Pepper Scones.

Diced Peaches

Even dicing the few peaches still left in the fruit bowl isn’t always safe. Don’t worry. No fingers were harmed in the making of these scones.


The dough is created from just a few simple ingredients. It always looks dry to me, but don’t let that fool you! It will still hold together beautifully. I love the bright flavor of the fresh peaches paired with the bite of black pepper. It’s a great combination!


You could cut the dough into circles or into the more traditional triangular shape, but why think that hard? There is nothing wrong with a square scone! Especially if you have a lovely rectangle shaped dough and a bench scraper! Cutting the dough into squares, then lifting them from your counter top or cutting board, to your baking sheet with the same tool is practical and efficient, and less thinking before coffee is always a winner in my book!

Peach Pepper Scones

Let’s be honest, they aren’t that pretty. They are delicious though and really, that’s all that matters this early in the morning.

Peach Black Pepper Scone

Brush the tops with egg wash and sprinkle with a bit of sugar. In 20 minutes, you’ll be the proud owner of a dozen peach and black pepper scones. Your coffee will still be hot and life will be simply, well… peachy!

Peach and Cracked Black Pepper Scones


2 1/4 cups all-purpose flour

1 TBLS baking powder

1/4 cup granulated sugar

1/2 tsp salt

2 tsp fresh cracked black pepper

6 TBLS cold, unsalted butter, cut into pieces

1 cup diced fresh peaches

1 cup heavy cream

1 egg

1 TBLS water

1 TBLS granulated sugar (for sprinkling on top)


Preheat oven to 425 degrees.

Line a large baking sheet with parchment paper or a silpat.

In a large bowl, whisk together your flour, baking powder, sugar, salt and pepper.

Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the peaches carefully, so they get coated in the flour mix.

Add the heavy cream, then gently fold all the ingredients together.

Don’t overwork the dough. Just fold everything together until it is barely incorporated.

Generously flour your counter or cutting board, then transfer the dough to the board.

Flour the top of the dough and gently press the dough into a 3/4-inch thick rectangle.

Using a 2 1/2-inch biscuit or cookie cutter and press straight down without twisting.

Or go ahead and use that bench scraper and make square scones!

Pressing straight down without twisting makes nice layered edges.

Carefully transfer the scones to prepared baking sheet, leaving a few inches between each one.

You can re-roll the scraps of dough, and continue cutting. Or if you’re cutting squares, no re-rolling is required! Yay for early morning easy!

Whisk together egg and water.

Gently brush the tops of the scones with the egg wash.

Sprinkle tops with extra sugar.

Bake scones for 12 to 15 minutes, until lightly brown at the edges.

Cool in pan for a minute, then transfer to a cooling rack.

Serve warm or at room temperature.

This Post Has 4 Comments
  1. Sara,
    This combination sounds really good to me–I’ll have to try it as soon as we get peaches. My daughter and I were picking black raspberries the other week and eyeing the peach trees in the orchard next door, so I know where we’ll be getting our peaches!

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